Recipe developed for Amador Foothill Winery by
Matt Pinsonneult,Chef, Sierra Nevada Tap Room and Restaurant, Chico,
CA
Ingredients:
8 oz. lamb loin
Marinade:
- 2 Tbs olive oil
- fresh minced rosemary
- sage
- garlic to taste
Coat the lamb loin with olive oil, herbs, and garlic.
Marinate for 2 hours at room temperature.
Sauce:
- 2 oz. fresh morel, sliced thin (or substitute
shitake or oyster mushrooms)
- 1 cup Amador Foothill Zinfandel
- 1 tsp fresh sage, minced
- 1/2 tsp fresh rosemary, minced
- 1 tsp black pepper
- 2 Tbs sweet butter
Grill the lamb to taste so it will be done when the following
sauce is ready:
In a small saucepan, combine morel, Zinfandel, sage,
rosemary, and black pepper in the amounts listed above.
Cook over medium heat, reducing the volume by one-third. Add butter and simmer
until sauce thickens, stirring constantly.
Slice the lamb thinly and serve over a bed of the sauce. Serves two.
Accompany with roasted new
potatoes and fresh seasonal vegetable and Amador Foothill Zinfandel.
